Blueberry Lemon Pancakes

What do you do when you’ve gone blueberry picking and your freezer is packed with frozen blueberries? Make blueberry pancakes!

It seems like I’ll be making these for quite some time (hey, I’m not complaining! 🙂 ).

Confession: I definitely enjoyed blueberry picking more than was socially acceptable for a 22-year-old. Like wayyy more. But I’m okay with that 🙂 .

img-6117.jpg
We left with five buckets like these filled with blueberries!

If you’re like me, you’ve also been searching for the perfect healthy pancake recipe for quite some time. Good news: You’ve just found your new go-to.

(This recipe was adapted from Sweet Peas and Saffron).

IMG-6143
Blueberry lemon pancakes topped with plain Greek yogurt and blueberries
IMG-6125
IMG-6142
Blueberry lemon pancakes topped with plain Greek yogurt and blueberries

Blueberry Lemon Pancakes

You can stop searching for a healthy pancake recipe. These Blueberry Lemon Pancakes are so good!
Prep Time10 mins
Cook Time10 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: blueberry lemon pancakes
Servings: 4 servings
Author: Dena Gershkovich

Ingredients

Dry

  • ½ cup whole wheat flour
  • ½ cup flour
  • 2 tablespoons turbinado sugar (also called raw sugar)
  • 1 tablespoon almond flour
  • 1 tablespoon flax meal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Wet

  • 6 tablespoons milk
  • 1 large egg
  • ¾ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest

Mix-Ins

  • 1 cup blueberries, fresh or frozen
  • ¼ cup slivered almonds

Other

Instructions

  • Mix dry ingredients together in a small bowl. Set aside.
  • Mix wet ingredients together in a large bowl.
  • Add the flour mixture to the wet mixture and mix until just combined. Be sure not to over-mix. Stir in blueberries and almonds. The batter should be thick and sticky.
  • Heat some Earth Balance in a griddle pan over a medium flame. Once the butter-like spread has melted, drop the batter in circles onto the griddle using two spoons or a ladle. Allow pancakes to cook on one side until they are golden-brown. Flip and repeat on the other side. Continue this process until batter is finished.
    (Cooking tip: You will know that pancakes are ready to be flipped when you see small bubbles forming on their edges. Do not rush the flipping process! You may wind up with scrambled pancakes!).
  • Serve pancakes topped with Greek yogurt and blueberries.

Notes

Did you try this recipe? I’d love to hear how it went for you! Please rate and comment below!

If you enjoyed this post, be sure to subscribe to The Artsy Palate so that you can stay up to date with my latest recipes and nutrition tips! Subscribe by entering your email address below. As always, feel free to contact me with any questions or comments! Follow The Artsy Palate (@theartsypalate) on Instagram for more! <3



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating